There are a lot of different ways to make steak sandwiches but Philly Cheese steak sandwiches are among my personal favorites. I am not sure how authentic this recipe is but as far as I know a Philly cheese steak is a sandwich with sliced steak topped with cheese. This recipe also adds vegetables such as green pepper, onions and mushrooms. Feel free to leave out any of the vegetables if you choose. For the cheese, I guess Cheese Whiz is commonly used for these sandwiches but you can use sliced provolone or sliced American as well. You want the steak to be cut as thinly as possible, try putting the steak in the freezer for about an hour prior to cutting. This will make the steak firmer and give you the ability to get thinner slices. Philly Cheese Steak sandwiches are perfect for football season. Enjoy.
- 4 Italian sandwich rolls or Kaiser buns (split in half lengthwise)
- 1 onion (thinly sliced)
- 1 green bell pepper (thinly sliced)
- ½ package fresh sliced mushrooms
- 1 tablespoon olive oil
- 1lb rib-eye steak (sliced thinly as possible)
- ¼ cup water (or more)
- Salt and pepper (to taste)
- 8 Slices Provolone cheese (or cheese whiz, or sliced American cheese)
- Add oil to a large sauté pan over medium-heat heat. Add vegetables and sauté until tender. Season vegetables with salt and pepper while cooking if desired. Remove vegetables from the pan and transfer to a large bowl.
- Add steak to the hot pan. Season steak with salt and pepper. Quickly stir fry steak until browned. Deglaze the pan with water scrapping up any bits of steak stuck to the pan. Simmer until steak is tender.
- Place split rolls onto a baking sheet, top each evenly with sliced steak, vegetables and 2 slices of cheese. Place under a broiler until cheese has melted.